For a simple spring dish, chef Cindy Pawlcyn folds penne with asparagus and sweet English peas, then adds a little cream for richness. Plus: F&W's Guide to Fresh Spring Produce More Asparagus Recipes More Fast Pasta Recipes
How to Make It
Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain.
Meanwhile, in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.
Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes. Stir in the penne and cook until heated through. Remove from the heat and stir in the butter, sage and the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.
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Aggregate Rating value: 3
Review Count: 2057
Worst Rating: 0
Best Rating: 5
Author Name: eefs
Review Body: It takes longer than 5 minutes to reduce 2 cups of stock by 50%. Additionally, the asparagus will be 100% mush in following that instruction. I suggest blanching the asparagus and peas first, and then removing them; making the sauce, and then returning the vegetables to the sauce.
Review Rating:
Date Published: 2017-03-29
